Eggless Coconut Sweet Bread

I did not add the step by step when I first posted this recipe for coconut sweet bread. So I have updated this recipe and added some helpful hints for you.

There are many variations of the Trinidad Sweet Bread recipe because of individual taste and preferences. But, this one is my favorite. It is the easiest to prepare and has the least in calories, because it does not have any egg. Some people put yeast in their sweet bread and it comes out light and very soft. However, the egg in the other variations also makes them lighter. I will post two of these recipes I am familiar with in the future. I hope by the time I have posted all you would have decided on your own favorite variation.

An Eggless Coconut Sweet Bread

First, here are some helpful hints. For this recipe, the coconut must be grated very fine. A fine meal helps it to cook light. This recipe tastes sweeter when the fresh coconut used is grated without water. However, a little bit more milk (about a 1/4 cup more) may have to be added to make it a soft dough. But if you used the blender to grate the coconut with the water the quantities in the recipe remains as is. But you will have to release the excess water from the blended coconut until it is almost crumbly to the touch. I hope this is helpful.

This method involves mixing the liquids and the dry ingredients separate at first before combining them.

Necessity is the mother of invention. Since you have to make do with the dessicated coconut, you could soak it in water to reconstitute it. However, you may have to release some of the excess water after soaking. I would like to hear how it comes out.

Thanks very much for your reply. We’re off on holiday shortly, so I wont be making it until we get back – but will let you know. Your Blog is lovely to read – it’s a little bit of sunshine. The summer here in the UK has been awful!Kindest regards,Shirley I.

I tried this recipe yesterday and I have to say that it was my first time making sweetbread, but I remembered watching my grandma make it as a child. Whilst preparing the batter I noticed that my sweetbread was a lot drier looking than that in your picture. The 1/4 cup of milk was not enough. I used a little more than half cup to achieve the texture in your picture. I sifted the flour before measuring, and I grated the coconut with a hand grater so I didn’t need to add water for blending. With the small alteration mentioned above, my sweetbread turned out delicious but would appreciate any feedback you may have as to what I may have done wrong.

KS thank you for the comment and though I understand your concern you should read the post carefully and I quote,

“This recipe tastes sweeter when the fresh coconut used is grated without water. However, a little bit more milk (about a 1/4 cup more) may have to be added to make it a soft dough. But if you used the blender to grate the coconut with the water the quantities in the recipe remains as is.”

So, you didn’t do anything wrong but relied on your own initiative which is good. 🙂